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Festive Lasagne

christmas lasagne header.jpg

Feeds 8 - Ready in 1 hour 50 minutes

There are no rules that say it has to be turkey at Christmas! Our festive lasagne is ideal for sharing, with a rich, port-based ragu and Stilton bechamel.

 

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Ingredients

  • 100g Co-op diced pancetta
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 x 500g packs Co-op 5% fat British lean beef steak mince
  • 400ml Co-op ruby port
  • 2 tbsp finely chopped sage, or 2 tsp dried
  • 2 x 400g cans chopped tomatoes
  • 500ml beef stock, made with 1 stock cube
  • 12 Co-op lasagne sheets
  • 1 large parsnip, peeled into ribbons
  • 75g vacuum-packed chestnuts, roughly chopped For the bechamel sauce
  • 50g Co-op unsalted butter
  • 50g Co-op plain flour
  • 1 litre Co-op semi-skimmed milk
  • 125g Co-op British extra mature Cheddar, grated
  • 100g Co-op Irresistible blue Stilton, crumbled

Method

Make a meat sauce (ragu):

  1. Gently fry the pancetta in a nonstick pan for 5-6 mins, until golden and releasing some of its oil
  2. Add the onion and carrot, then cook for another 10-12 mins, until softened
  3. Add the mince to the pan and brown all over, stirring regularly — it will take about 10 mins
  4. Pour in the port and bubble for 2 mins before stirring in the sage. Add the chopped tomatoes and beef stock, then allow to simmer gently for up to 10 mins until the sauce has reduced
  5. Meanwhile, preheat the oven to 180°C/fan 160°C/Gas 4
  6. To make the bechamel sauce, melt the butter in a saucepan and stir in the flour
  7. Cook for 2 mins, then take the pan off the heat and gradually stir in the milk, until smooth
  8. Return to the heat, bring up to a simmer, and stir continuously for 6-8 mins, until the sauce has thickened
  9. Remove from the heat, then stir in the Cheddar and 75g of the Stilton

To assemble the lasagne:

  1. Lay 4 pasta sheets along the bottom of a 3-litre ovenproof dish
  2. Pour over a quarter of the sauce, followed by a third of the ragu
  3. Repeat, finishing with a layer of ragu
  4. Add most of the parsnip, then the remaining sauce
  5. Sprinkle over the rest of the Stilton and the chestnuts, top with the rest of the parsnip, then bake for 1 hour, until golden, before serving